This dip or spread is our family favorite.  I use this spread with multigrain bread to make sandwiches, add to various boiled pastas or just sever as a dip with crackers, on toast, add as a base to bruschetta or focaccia. The possibilities with this dip are endless. This dip can be stored in the fridge for 7-8 days and made in advance for your parties.


1 cup sundry tomatoes

1 cup fresh basil, washed

1/2 cup green olives, pitted

3/4 cup pinenuts

3 tbsp extra virgin olive oil

1/2 tsp crushed red pepper (optional)

1 garlic clove (optional)



Step 1

Place all ingredients into a food processor and plus until the mixture becomes a coarse paste, add more olive oil if needed. Transfer to a bowl and serve the way you desire.